Lanark blue refers to Scotland's unpasteurised ewes milk Cheese in the style of Roquefort.
Lanark Blue is described as the first British blue sheep's Cheese for centuries. It cannot

be claimed to be the 'first ever' blue since the medieval French monks of the great Yorkshire abbeys cannot have been ignorant of Roquefort and how to make it; that kind of knowledge crossed boundaries easily in the Middle Ages, carried by pilgrims, friars, peddlers and itinerant sheep-shearers.
The cheese varies enormously throughout the year which is said to be due to the seasonal changes in the animals diet; the cheese is creamy and medium flavoured in the spring and becomes very full flavoured and wild in the winter. The paste is a mottled ivory white with blue-green mould. The cheeses are shaped like deep half moons, 14cm in radius, 10cm high, weigh one and a half kilograms, and have a fat content of 45\%.

This Scottish blue cheese is produced by cheesemaker Humprey Errington. It has a shape of cylinder wrapped in foil. The taste is slightly sweet and green-blue veins spreading through the cheese are the result of mould having been sprinkled into the milk vat before the cheese is curdled. After that the cheese is molded by hand and allowed to mature for three months. It is one of the cheeses of Roquefort-style.

Serving suggestion:

Pair with strong, smoky Lagavulin from Islay (malt whisky) and bread and butter pudding served with frozen Dalwhinnie.
If you find Lanark blue too salty then take a tip from Roquefort and mash it on your plate with unsalted butter. Lanark Blue can be used in cooking, especially sauces. Lanark Blue is best accompanied by a full bodied red wine.